Recipes

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~ Featured Recipe ~

1 medium	Onion, chopped
2 Tablespoons	Olive Oil
1 cup	Long Grain Rice
1/2 teaspoon	Salt
1 14oz. can	Chicken Broth
1/4 cup	Water
1/3 cup	Great Lakes Dried Apricots, diced
1/4 cup	Great Lakes Pinenuts, toasted
1 teaspoon	Basil
1/2 teaspoon	Cumin
1/2 teaspoon	Pepper

Cook Onion in olive oil over low heat. Add rice, salt, broth and water. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed) Add apricots, cover and let stand for 5 minutes. Stir in the pinenuts, basil, cumin and pepper. Serve. (Hint: Pinenuts can be toasted in a dry frying pan over medium heat)

~ Featured Recipe ~

Mimi's Spaghetti Casserole

1 inch ring measure	Thin Spaghetti, cooked until almost done
1/3 cup	Great Lakes Sun-Dried Tomatoes, chopped
2	Eggs
1/4 cup	Green Pepper, chopped
1/4 cup	Ground Black Pepper
1/8 teaspoon	Sharp Ceddar Cheese, shredded
2 cups	Milk
2 1/2 cups	Paprika

In a greased 2 quart casserole, break the eggs and beat with a fork. Add all ingredients except milk and paprika. Mix together gently and stir in milk. Sprinkle paprika on top. Bake at 325 degrees for one hour or until set in the middle. Serve this casserole as an entree or as a side dish . Leftovers reheat well in microwave but are also excellent served cold on hot summer days.